Steak & Fontina Panini with Spicy Chimichurri Sauce
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There’s something about a good panini that feels satisfying in the best way.
Crisp sourdough. Melted cheese. Tender steak. And then — that sauce.
This Steak & Fontina Panini is layered with grilled fajita skirt steak and creamy fontina, but what truly makes it next level is the Spicy Chimichurri made with our Baklouti Pepper Olive Oil and Denissimo Dark Balsamic.
The Baklouti brings a smooth, steady heat. The Denissimo adds depth and a subtle sweetness that balances the herbs beautifully. Fresh parsley, cilantro, oregano, lime, and garlic tie everything together into a vibrant sauce that wakes up every bite.
Pressed until golden and melty, it’s the kind of sandwich you’ll want to add straight into your dinner rotation.
Bold. Savory. Just a little spicy.
Steak & Fontina Panini with Spicy Chimichurri Sauce
Rated 5.0 stars by 1 users
Category
Main Courses
Author:
Servings
Serves 4
Prep Time
15 minutes
Cook Time
10 minutes
A hearty panini layered with grilled fajita skirt steak, melted fontina cheese, and a vibrant chimichurri sauce made with Baklouti Pepper Olive Oil and Denissimo Dark Balsamic.
Ingredients
For the Panini
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2 fajita skirt steaks, grilled and sliced
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1 loaf sourdough bread, sliced
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8 slices fontina cheese
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Bib lettuce leaves
For the Chimichurri Sauce
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1 cup fresh parsley
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¾ cup fresh cilantro
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¼ cup fresh oregano
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2 tsp red pepper flakes
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Juice of 1 lime
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3 garlic cloves, minced
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¼ cup Denissimo Dark Balsamic Vinegar
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½ cup Baklouti Pepper Olive Oil
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Salt and freshly ground black pepper, to taste
Directions
Prepare and grill the fajita skirt steak according to preference. Allow to rest, then slice thinly. Set aside.
In a blender or food processor, combine parsley, cilantro, oregano, garlic, red pepper flakes, lime juice, Denissimo Dark Balsamic, Baklouti Pepper Olive Oil, salt, and pepper. Blend until smooth and fully combined.
To assemble each panini, layer 1 leaf of bib lettuce, approximately ½ cup sliced steak, 2 slices of fontina cheese, and 1½ tablespoons of chimichurri sauce onto a slice of sourdough bread.
Top with another slice of sourdough bread.
Repeat to make 4 sandwiches.
Place sandwiches in a panini press and grill for 3–4 minutes, or until bread is golden and cheese is melted.
If you do not have a panini press, cook in a skillet or indoor grill, pressing gently until cheese melts and bread is crisp.
Slice and serve immediately.
Recipe Note
Tracey’s Notes
- Let the steak rest before slicing to keep it tender and juicy.
- Baklouti Olive Oil gives warmth without overpowering the herbs.
- Don’t skip the Denissimo — it adds depth that balances the heat beautifully.
Optional
- Add caramelized onions for extra richness.
- Spread a thin layer of Dijon on the bread before assembling.
- Serve with a simple arugula salad tossed in Denissimo and olive oil.